Kilmore Quay Mussels with Bacon and White Wine

This dish of plump and juicy mussels in a fragrant broth requires
only some crusty bread to mop up the juices. it is ever such a quick
supper to make and quite economical too!

Serves 4–6

1.5kg (3lb) mussels, scrubbed
225ml (1 cup) white wine
55g (4 tbsp) butter
2 shallots, chopped
2 garlic cloves, finely chopped
8 rashers (slices) of streaky (fatty) bacon, chopped
2 large tomatoes, deseeded and chopped
1 tbsp plain (all-purpose) flour
2 tbsp chopped flat leaf parsley

Clean the mussels and discard any that don’t close when sharply tapped. Place the mussels in a large saucepan and cover with the wine. Cook for 3–4 minutes, shaking the pan once or twice, until the mussels are open. Transfer them to a bowl and discard any that do not open. Strain the cooking liquid into a separate bowl to remove any grit or impurities and set this and the mussels aside. Melt half the butter in a pan over a low heat and add the shallots and garlic. Add the bacon, increase the heat to medium and cook for a few minutes until the bacon is crisp. Now add the tomatoes and cook until softened.

Mash the flour and the remaining butter in a bowl, then add this mixture to the pan, piece by piece. At the same time, slowly add the mussel cooking liquid. If you find that the sauce is too thick, add a little water to loosen the mixture.

Reheat the mussels in the sauce, then sprinkle with the parsley.
Serve immediately with some crusty bread.